- 4 tbsps oil
- 3 tbsps Chilli purée
- 1 tsp shrimp paste
- ½ inch ginger sliced finely
- 1 can 215g Sardines in tomato sauce
- 50ml tamarind pulp
- 200ml Ayam Brand Coconut Milk
- ½ tsp sugar
- Salt to taste
- 2 nos. onions, quartered
Heat oil in a wok. Fry chilli purée, shrimp paste and ginger until fragrant. Add the sardines and Stir fry briefly, breaking the sardines into rough chunks.
Add the tamarind pulp, coconut milk, sugar and salt to taste. Cook until the gravy is slightly thickened. Finally mix in the quartered onions and stir until the onions are slightly wilted. Transfer into a serving dish and serve. May be eaten with rice or bread.